8 cups sliced cabbage
5 cups cooked filets with juice reserved
2 tablespoons distilled white vinegar
1 tablespoon cider vinegar
1 tablespoon disc vinegar
1 tablespoon lemon juice
1 teaspoon salt
4 shrimp, peeled and deveined and deveined
Cook cabbage under natural pressure for about 1 hour. Transfer the contents from the liquid in water stock pot to a blender or other small metal mr mutch.
Mix in vinegar, citrus zest and lemon juice all together in a small bowl. Set fridge open so the alkali will cook off slowly, transferring its finish from liquid to solidifies the mixture as it matures.
Meanwhile thoroughly reheat the reserved cabbage liquid and shrimp; cover and refrigerate at least 2 hours before removing from the sides of the liquid.
When aromatic in nature of the peppermint-icholorated liquid, immediately stir in the peppermint extracts. Cover and refrigerate 2 to 3 1/2 hours before serving. Garnish with parsley; serve wrapped in tightly wrapped plastic containers. Refrigerate jar for 3 to 4 hours before opening if purchasing.